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slice of brown sugar bundt cake on a plate with strawberries

Brown Sugar Bundt Cake with Macerated Strawberries


  • Author: Kim | kickassbaker.com
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 slices 1x

Description

There’s nothing quite like an impressive looking, yet super easy cake to usher in the warmer weather Springtime brings. This Brown Sugar Bundt Cake is flavorful, moist and comes together quickly. Top with the season’s best – fresh strawberries macerated in a bit of powdered sugar and lemon juice. Simple and delicious!


Ingredients

Scale

For the Cake:

  • 2 ½ cups (300 grams) all-purpose flour
  • 1 ½ teaspoons (8 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • 1 teaspoon (5 grams) kosher salt
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1 ½ cups (285 grams) Domino® Light Brown Sugar, packed
  • ½ cup (100 grams) Domino® Golden Sugar
  • 4 Eggs, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • ¾ cup (170 grams) sour cream

For the Macerated Strawberries:

  • 1 cup (144 grams) strawberries, quartered
  • 2 tablespoons (16 grams) Domino® Confectioners Sugar
  • 1 teaspoon (5 ml) lemon juice

Instructions

  1. Preheat the oven to 325°F (165ºC)
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside 
  3. In the bowl of a stand mixer, add butter, brown sugar and granulated sugar. Beat on medium speed until light in color and fluffy, 3-4 minutes. Stop the mixer and scrape the sides and bottom of the bowl. With the mixer on medium speed, add eggs one a time, until fully incorporated. Stir in vanilla. With the mixer on low, add ⅓ of the flour mixture, then ½ the sour cream, alternating like this until all has been incorporated. Do not overmix
  4. Brush a 15-cup bundt pan liberally with softened butter and dust with flour, tapping out any excess. Alternatively, spray the pan with baking spray with flour. Spoon batter into prepared pan and smooth top with a spatula
  5. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Place an overturned wire rack over top of the cake and carefully flip so the cake is now right side up on the cooling rack. Allow to cool completely before topping with macerated strawberries, about 1 hour
  6. While cake is cooling, prepare the macerated strawberries by combining the strawberries, powdered sugar and lemon juice in a small bowl. Allow the mixture to sit at room temperature until the cake has cooled. Top the cake with berries and juice, slice and serve

Notes

  • Store cooled cake and strawberries separately
  • Store cake in a tightly covered container or plate for up to 5 days
  • Store strawberries in a tightly covered container in the fridge up to 3 days
  • Removing the baked cake from th bundt pan can be tricky. If you’ve prepped the pan correctly prior to baking, this should be a breeze, however. Allow the cake to cool in the pan for 10 minutes. As the cake cools, it’ll shrink a bit, pulling away from the sides a bit. Place your wire cooling rack, inverted, over top of the cake pan. Holding on to both the cake and the rack, carefully flip them over, so now the rack is on the bottom and the cake on top. Careful lift the bundt pan off the cake. If it does not come off easily, tap the pan a few times all over then remove
  • Category: Bundt Cake
  • Method: Bake
  • Cuisine: American

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